I recently decided to sort out the recipe indexes on this blog properly. As I did so, I saw an old post for roasted garlic bread sticks and it made me want some! Sadly that recipe was from my pre-coeliac diagnosis days and so is for glutenus bread sticks and no longer do-able for me. So I did the only thing I could under the circumstances and started experimenting. And these are the result. These are great still hot from the oven and haven’t lasted long enough for me to say how they are the day after baking. While still warm, they have a crispy outside and a soft inside,but you could also bake the bread sticks for longer if you prefer more firm, crispy bread sticks the whole way through. This makes about 16 bread sticks about 30 cms long. Don’t be put off by the long ingredient list – once the garlic has roasted, this is a one bowl recipe!
What you need:
- Bulb of garlic
- 3 tablespoons of white chia seeds, finely ground
- 3 tablespoons of psyllium husk
- 1 egg
- 1 tablespoon of baking powder
- 1 tablespoon of sugar
- 1 sachet of instant dry yeast (about 1 teaspoon)
- 1/2 to 1 teaspoon of salt
- 1/2 cup of potato starch
- 1/2 cup of tapioca starch
- 1/2 cup of buckwheat flour
- 1 cup of white rice flour
- 1 cup of lukewarm water
- 3 tablespoons of mild olive oil
- Extra olive oil and salt (optional)
What to do:
1. Pre-heat the oven to 180°C. Wrap the garlic bulb in tin foil and roast on a baking tray in the middle of the pre-heated oven for about half an hour or until soft. Turn off the oven, remove the garlic bulb from the foil and set aside to cool a little. This step can be done in advance by at least a couple of days if necessary.
2. Put all the remaining ingredients except the extra olive oil and salt (chia seeds, psyllium husk, egg, baking powder, sugar, yeast, salt, starches, flours, water and oil) in a bowl. Squeeze the roasted garlic pulp out of the bulb (I find it easiest to squeeze the whole bulb at the wider end so the pulp comes out the narrower end) into the bowl with the other ingredients. Mix everything together thoroughly. I used my (clean!) hands for this when I took the photos for this blog post but would normally use my stand mixer.
3. Once combined, generously flour a clean work surface with buckwheat flour and roll the dough into sticks. You may need to flour your hands to stop the dough sticking. I scooped up balls of dough that were about golf ball sized and rolled sticks that were about the diameter of my baby finger and about 30 cms long. As you finish rolling each breadstick, put them on a lined baking tray with at least a few millimetres between each stick.
4. Cover the bread sticks with a damp cloth and set aside somewhere warm to rise for about half an hour. Towards the end of the rising time, turn the oven back on to 180°C to pre-heat again. Once the oven is not, bake the bread sticks in the middle of the pre-heated oven for about 30 to 35 minutes or until golden brown and done. Turn the bread sticks over about halfway through the baking time to ensure they brown all over. While still hot and in the pan in which they were baked, drizzle a little bit of the extra olive oil over the cooked bread sticks and then sprinkle them with salt (this is optional!). Spread the sticks on a cooling rack to cool a little and then enjoy!